Biochemical Changes in Fatty Acids, Hydrocarbons and Sterols as well as Total Lipids of Albino Rats Ingested some Synthetic Colourants and Flavourants as Food Additives

Abstract

The present study was carried out to investigate the effect of ingested synthetic food colourants or flavourants on total lipids content feces. The feces of rats ingested synthetic food colourants or flavourants has more lipids than that of control feces. In treated rat feces some fatty acids were disappeared (C 19 ) or appeared (C 14 ) while the other were increased (C 15 , C 20 , C 18:2 ) or decreased (C 6 ) when compared with the control feces. Most of unsaturated fatty acids (un SFA) might bind with the synthetic food colourants or flavourants and secreted in feces, but less consumed than saturated fatty acids (SFA) which, observed on hydrocarbon components, but sterols including cholesterol were more secreted by synthetic food additives treatments. Generally, the increase of total lipids and lipid fractions in feces such as unsaturated fatty acids (un SFA), total sterols (TS) especially cholesterol maybe due to their abilities to bind with food additives and form complex which secreted in feces.

The Effects of Wheat Flour and Barley Flour on the Quality and Properties of Biscuits Colored with Synthetic and Natural Colorants

“…Wheat (Triticum aestivum L.) is a cereal cultivated worldwide and has great importance in the human diet, contributing as a direct source of energy, protein, vitamins, minerals and fiber (Karl and Saltzman, 2012;Mckeown, 2013;El-Beltagi and Abdel-Rahim, 2017). Almost all wheat grains are intended for the production of flour, typically used in the preparation of breads, pastas and cakes.…”